Cured Meat Flavor
- 1 January 1984
- book chapter
- Published by Elsevier
- Vol. 29, 1-86
- https://doi.org/10.1016/s0065-2628(08)60055-5
Abstract
No abstract availableThis publication has 99 references indexed in Scilit:
- Salting of food—a function of hole size and location of shakersNature, 1983
- Evaluation of the mutagenicity of sorbic acid-sodium nitrite reaction products produced in bacon-curing brinesFood and Cosmetics Toxicology, 1980
- Inhibition of amine-nitrite hepatotoxicity by α-tocopherolToxicology and Applied Pharmacology, 1977
- Dose-response study of the carcinogenicity of dietary sodium nitrite and morpholine in rats and hamstersFood and Cosmetics Toxicology, 1976
- Inhibition of nitrosamine formation in vitro by sorbic acidFood and Cosmetics Toxicology, 1976
- The effect of antioxidants on the production, of volatile nitrosamines during the frying of baconZeitschrift für Lebensmittel-Untersuchung und Forschung, 1976
- Formation of dimethylnitrosamine from commercial lecithin and its components in a model systemJournal of Agricultural and Food Chemistry, 1975
- Influence of ascorbic acid and ph on the formation of n-nitrosodimethylamine in cured pork containing added dimethylamineJournal of the Science of Food and Agriculture, 1975
- Inhibition of the autoxidation of unsaturated fatty acids by haematin proteinsBiochimica et Biophysica Acta, 1963
- Flavour of Beef and Whale MeatNature, 1963